Serves 4

Hands-on Time: 20m

Total Time: 20m

Ingredients

• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup fresh flat-leaf parsley
• 1 clove garlic, chopped
• 1/4 teaspoon ground cumin
• kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup low-fat yogurt (preferably Greek)
• 3 tablespoons fresh lemon juice
• 8 cups mixed greens
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• pita chips (optional)

Directions

1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper until coarsely chopped and the mixture comes together when gently squeezed.

2. Form the mixture into eight ½-inch-thick patties and coat with the flour, tapping off any excess.

3. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

4. In a small bowl, whisk the yogurt, lemon juice, and ¼ teaspoon each salt and pepper.

5. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips (if using).

Tip

The patties can be shaped, then refrigerated uncooked for up to 1 day.

Nutritional Information

Calories 190; Calories From Fat 39%; Protein 8g; Carbohydrate 22g; Sugar 6g; Fiber 5g; Fat 8g; Sat Fat 1g; Calcium 91mg; Iron 2mg; Sodium 475mg; Cholesterol 1mg